Pineapple Sundaes Recipes

Steps:

• In a large skillet, heat butter over medium heat; stir in brown sugar. Add pineapple; cook and stir until tender, 8-10 minutes. Remove pineapple with a slotted spoon; set aside. , Bring remaining juices to a simmer; cook until thickened, 3-4 minutes. Remove from heat. Layer pineapple and ice cream into six dessert dishes; sprinkle with coconut and nuts. Drizzle with reduced sauce.

Steps:

• For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes.
• Strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
• For the pineapple swirl: Combine the cream, butter and 1/2 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved, stirring occasionally. Increase the heat to medium high and bring the mixture to a boil. Cook, swirling the saucepan once or twice so that the caramel cooks evenly, until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Pour about 3/4 cup of the caramel into a measuring cup and set aside.
• Stir the crushed pineapple and any juices into the remaining 1/2 cup caramel in the saucepan and return to medium heat. Cook until reduced and thickened, about 12 minutes. Let cool 10 minutes and then process in a food processor until pureed. Chill until ready to use.
• Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple mixture with a butter knife, using circular motions to distribute the pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours.
• To assemble: Warm the caramel sauce in the microwave at high power for 30 seconds. Put a slice of pound cake in the bottoms of 8 bowls and top with a slice of pineapple, a scoop of ice cream and a dollop of whipped cream. Drizzle with caramel sauce and top with a maraschino cherry.

Steps:

• Put the pineapple, coconut liqueur and sugar in a pan. Cook over a high heat for 5 mins until syrupy and the sugar has dissolved, then cool for 5 mins. Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with dried coconut and a dried pineapple ring.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Heat 6 tablespoons butter, white sugar, and nutmeg in a saucepan over medium heat, stirring until sugar is dissolved, about 5 minutes. Brush pineapple spears with butter mixture.
• Arrange pineapple on preheated grill and cover; grill until lightly browned, turning occasionally, 7 to 10 minutes. Transfer pineapple to a platter.
• Melt remaining 1/2 cup butter in another saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a boil, stirring constantly. Remove from heat and add vanilla extract and salt. Serve pineapple topped with cream sauce and ice cream.

Steps:

• With a sharp knife, slice off top and bottom of pineapple. Holding fruit upright on cutting board, slice off peel in strips; reserve peel. Cut flesh into 8 wedges. Remove core; reserve. Refrigerate wedges until ready to serve.
• Cut reserved peel and core into 1-inch pieces; place in a medium saucepan with ginger, sugar, and 4 cups water. Boil until reduced to 1 cup, 25 to 30 minutes. Strain, discarding solids; chill.
• Slice wedges thinly crosswise. Divide frozen yogurt evenly between 6 bowls. Top with pineapple and chilled syrup. Serve immediately.

Steps:

• Peel, core, and slice pineapple into 3/4 inch to 1 inch thick rings. If your pineapple is already cored and sliced in a way that makes it impossible to cut into rings, just cut into big wedges. Pieces that are cut too small make it difficult to grill without losing pieces in the grill, as the pineapple will soften somewhat.
• Grill on a lightly oiled BBQ grill grate over medium to high heat, turning once, until the pineapple has nice grill marks, is warm, and slightly softened. Time will vary depending on your grill, but your eyes and your nose will tell you when it's ready!
• Warm caramel ice cream topping in microwave according to package directions.
• Assemble sundaes by placing a portion of pineapple in the bottom of each bowl. Top with a large scoop of vanilla ice cream, end drizzle a large spoonful of warm caramel topping over the top, and serve immediately.
• Enjoy the compliments from your guests.
• Grin as they ooooh and aahhhh over what a genius you are! :).

Steps:

• For praline:
• Line 8x8-inch baking pan with foil. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Mix in nuts. Immediately pour mixture into prepared pan, spreading slightly. Cool completely. Peel foil off praline. Coarsely chop praline. (Can be made 1 week ahead. Store refrigerated in airtight container.)
• For sauce:
• Bring cream of coconut and cocoa to simmer in heavy medium saucepan over medium-low heat, whisking until smooth. Remove from heat. Add extracts and salt; whisk to blend. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pineapple:
• Melt butter and sugar in very large skillet over medium heat, stirring until sugar dissolves. Increase heat to high. Add pineapple and sauté until golden, about 3 minutes per side. Divide pineapple among 8 sundae dishes. Top each with 1 scoop of ice cream. Top with sauce and praline.

Steps:

• Light a grill.
• Brush the pineapple rings with the oil.
• Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
• Transfer the rings to a work surface to cut them into bite-size pieces.
• In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
• Transfer the coconut to a plate to cool.
• Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
• Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
• Enjoy!